These caramel pecan shortbread bars have a crumbly and buttery shortbread cookie base, spread with creamy dulce de leche caramel, and topped with toasted pecans, coconut and flaky salt.
You might also love these high altitude recipes for pecan pie brownies, pecan caramel sticky buns, and pumpkin pecan muffins.
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Why You’ll Love This Recipe
Easy to Make. This is a simple recipe that any beginner baker can make.
Sweet and Salty Flavors. The combination of the buttery shortbread, sweet dulce de leche, crunchy toasted pecans and coconut and flaky salt on top is just so good together.
Perfect for the Holidays. You can make these anytime of year, but these shortbread bars would also make a wonderful addition to a Christmas cookie box.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. Today’s caramel pecan shortbread bars will work at any altitude without adjustments, though.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Flour. All purpose flour will give the shortbread cookie base structure and strength.
- Powdered Sugar. Adds sweetness to the shortbread, while the fine texture keeps it soft.
- Salt. Balances the sweetness and enhances flavors.
- Butter. Use cold, unsalted butter.
- Vanilla Extract. Flavor.
- Milk. Adds a little moisture to the shortbread to hold it together.
- Dulce de Leche. This is a milk-based caramel, found on the baking aisle of most grocery stores, next to the sweetened condensed milk. You can also make your own by boiling cans of sweetened condensed milk.
- Pecans + Coconut. Use unsalted pecans and natural, unsweetened coconut flakes for the best flavor. You’ll also be toasting the pecans and coconut to add more crunch and bring out their flavor.
Instructions
- Preheat the oven to 300 F, and position a rack in the center of the oven. Lightly grease a 9-inch square baking pan with butter or non-stick baking spray, or just line the pan with parchment paper.
- In a bowl, combine the flour, powdered sugar and salt. Add the butter, and use a pastry cutter to cut in the butter until only small pieces remain. Add the vanilla and milk, and combine until moist and crumbly. (This can also be done using a food processor, instead of a pastry cutter.)
- Press the crumbs into an even layer against the bottom of the prepared pan. Bake for about 30-35 minutes, until pale golden brown, then set aside to cool for 30 minutes.
- Meanwhile, toast the pecans and coconut by spreading them onto a baking sheet. You can toast them in the oven on a lower rack while the crust is baking, for about 5 minutes. Set aside to cool.
- While the crust is slightly warm, spread the dulce de leche over the crust. Sprinkle with the toasted pecans and coconut, then the flaky finishing salt. Let cool completely for several hours before cutting into squares.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover shortbread bars in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3-6 months.
Yes, you can leave out the coconut.
Dulce de leche is a milk based caramel with a very thick consistency, and it works well in this recipe because of its thickness. A thinner caramel sauce will certainly taste good, but may run everywhere when you cut the bars, making a sticky mess. I would only do this if you’re planning on serving them immediately, and not saving any leftovers.
Chocolate would be a delicious addition to these caramel pecan shortbread bars. You can either sprinkle a few chocolate chips over the top, or drizzle some melted chocolate over the coconut and pecans.
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Caramel Pecan Coconut Shortbread Bars
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Food Processor or Pastry Cutter
Ingredients
- 2 ¼ cups all-purpose flour, fluffed, spooned and leveled
- ¾ cup powdered sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ cup cold unsalted butter, cut into chunks
- 1 ½ tsp vanilla extract
- 2 tbsp milk
- 1 can (13.4 oz) dulce de leche
- ¾ cup pecans, chopped
- ½ cup unsweetened natural coconut flakes
- ¼ tsp flaky finishing salt
Instructions
- Preheat the oven to 300 F, and position a rack in the center of the oven. Lightly grease a 9-inch square baking pan with butter or non-stick baking spray, or just line the pan with parchment paper.
- In a bowl, combine the flour, powdered sugar and salt. Add the butter, and use a pastry cutter to cut in the butter until only small pieces remain. Add the vanilla and milk, and combine until moist and crumbly. (This can also be done using a food processor, instead of a pastry cutter.)
- Press the crumbs into an even layer against the bottom of the prepared pan. Bake for about 30-35 minutes, until pale golden brown, then set aside to cool for 30 minutes.
- Meanwhile, toast the pecans and coconut by spreading them onto a baking sheet. You can toast them in the oven on a lower rack while the crust is baking, for about 5 minutes. Set aside to cool.
- While the crust is slightly warm, spread the dulce de leche over the crust. Sprinkle with the toasted pecans and coconut, then the flaky finishing salt. Let cool completely for several hours before cutting into squares.
Since it’s been a gray day, I decided to give this recipe a go. I am so glad I did, Heather, as it brightened my day! I love shortbread; but the leche de dulce, and toasted pecans and coconut sent it well over the top. Thanks so much for another creative, tasty treat. The family will love it–if I save them some!